"Banquet Sous Chef - The Statler Hotel"

The Cornell Peter & Stephanie Nolan School of Hotel Administration is the premier school for hospitality education in the world. As an integral part of the Cornell SC Johnson College of Business, the school is leading the world in teaching and researching the business of hospitality--marketing, finance, real estate, operations, and more, all applied to the world's largest and most exciting industry. Top faculty, industry leaders, alumni, and students work together to generate new knowledge for the hospitality industry and form the premier network that shapes the industry every day.

Located in the heart of a vibrant Ivy League campus, the Statler Hotel is part of Cornell University's Nolan School of Hotel Administration and is the gateway to Cornell University for many visitors. Inspired by curiosity, the humble spirit of Upstate New York, and the scenic beauty of the Finger Lakes region, the Hotel has earned the dual distinction as the area's only AAA Four Diamond Award-winning property and the Ivy League's only "teaching hotel." With 153 rooms, the Statler Hotel is a full-service property with a conference center, four restaurants and over 16,000 square feet of meeting and banquet facilities.

Position Summary

The Banquet Sous Chef is a member of the Statler Hotel Management Team and reports directly to the Executive Chef. Primary responsibilities include: Leading and supervising the BOH team during daily operations. Assists in creating banquet menus to be used in our Meetings, Events and Catering department. Oversees food production and preparation for all events as directed by our daily BEO's. Collaborates with culinary leadership to ensure we maintain our four diamond status and are always driving to be the best hotel in the area. Train and teach our staff, students, and FOH teams about, Food Safety, Kitchen Protocols, and Cost Control. Builds and fosters relationships with our clients. Understands human resource management systems and can use them effectively. Assists with labor cost management though proper schedule writing and ensuring labor costs are being maintained to budgeted percentages.

Required Qualifications

• Associates Degree in a hospitality or business-related field.
• 2-3 years hotel/restaurant Leadership experience
• Training skills, must have the ability to assess skill level of students and modify training as needed.
• Strong mentoring skills, must have the ability to mentor students to act/think like managers through role modeling, supervision and feedback.
• Excellent communication and organizational skills.
• Professional demeanor indicative of what is expected in a AAA rated Four Diamond hotel.
• Ability to create experiential learning environment for students.
• Basic computer skills, including: Word, Excel, Outlook
• Must be able to work on feet for extended periods, lift and carry more than 50#s.
• Must be able to work a flexible work schedule including evening, weekends and holidays.

Preferred Qualifications

• BS degree in Hospitality Management strongly preferred.
• Front of House service experience and or Leadership.

University Job Title:

Chef I

Job Family:

Auxiliary Services

Level:

E

Pay Rate Type:

Salary

Pay Range:

$65,447.00 - $75,632.00

Remote Option Availability:

Onsite

Company:

Endowed